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Roasted Red Pepper Beans with Goat Cheese and Pepitas

5 | 2 reviews
These beans have quickly become one of my favorite bean recipes. The recipe harnesses the best of sun-dried tomatoes and roasted red peppers. It turns two pantry staples into deeply rich, concentrated flavor that caramelizes slowly around sizzled beans and greens. This meal is fully vegetarian and wonderfully wholesome, but the layers of flavor will keep you thrilled with every bite. I can't stop thinking about it, and I miss it already.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 3

Equipment

Ingredients

  • heaping 1/2 cup roasted red peppers, jarred but drained
  • heaping 1/2 cup sun-dried tomatoes, packed in oil
  • 3 large Calabrian chilies, sliced
  • 3 tablespoons extra-virgin olive oil, if needed
  • 1/4 teaspoon red pepper flakes, omit this if you do not like spice
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 (15 oz) can white beans, drained and rinsed, or 2 cups of beans cooked from dry
  • 1/4 cup pumpkin seeds
  • 6 ounces greens, spinach, kale, mustard greens, or Swiss chard
  • 1 ounce firm goat cheese
  • 1 teaspoon lemon zest
  • Fresh parsley, optional, for serving
  • Toast or white rice, for serving

Instructions 

  1. Roughly chop 1/2 cup of roasted red peppers and 1/2 cup of sun-dried tomatoes. Thinly slice 3 Calabrian chilies. Set these aside.
  2. If you have a bit of reserved oil left in the sun-dried tomato jar, pour 3 tablespoons worth into a large sauté pan or skillet. If not, use 3 tablespoons extra-virgin olive oil instead.
  3. Set the pan over medium heat. Add 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of cumin seeds and 1 teaspoon of dried oregano. Stir to combine the spices with the oil and let them begin to sizzle.
  4. As soon as the spices are sizzling, add the chopped red peppers and sun-dried tomatoes. Season with 1/2 teaspoon of kosher salt. Cook for 4-5 minutes, letting the roasted red peppers and sun-dried tomatoes sizzle until they’re nearly melded together and fragrant.
  5. Add the sliced chilies and cook for another 2-3 minutes. Everything should begin to meld into one darker, sizzling red paste.
  6. Pour in the can of white beans and give everything a gentle stir. Cover the pan and let everything simmer for 3-4 minutes.
  7. While the pan is covered, set another small sauté pan on the burner to the side and place it over medium heat. Add 1/4 cup of pumpkin seeds and toast for 3-4 minutes, or until the seeds have begin to smell fragrant - a few might pop. Remove from the heat.
  8. Remove the cover from the pan with the beans, taste, and season with salt and pepper as needed. Tear in 6 ounces of greens and mix them in to the pan to allow them to wilt into the mixture.
  9. Cook for the final 5 minutes or so to let the greens get tender.
  10. Remove the pan from the heat. Crumble in 1 ounce of goat cheese and grate in 1 teaspoon of fresh lemon zest. Taste and season with salt, pepper and lemon juice as preferred. (I find the tomatoes and lemon zest are enough acid for me, but I like to provide the option).
  11. Scatter fresh parsley over the top and enjoy with crusty bread.

Notes

Note** The onions you see in the photos are from my brothy beans recipe, since these beans were cooked from dry. To learn how to cook your own beans, use the recipe here. 
Serving: 10 ouncesCalories: 326kcalCarbohydrates: 28gProtein: 9gFat: 20g